March 6th: Beef & Barley Soup

Another gem from Crazy Plates: Beef & Barley Soup. I only alter this recipe ever so slightly. Served up with chive biscuits from the freezer, this was a great way to finish the weekend/start the week.

Here's the recipe:

Beef and Barley Soup

oil

1 lb stewing beef, cut into bite-sized pieces

1 cup each chopped celery, carrot and onion

4 garlic cloves, chopped

4 cups, or one carton, beef broth

3 cups water

1 cup tomato sauce

2/3 cup pearl barley, rinsed

1 1/2 tsps marjoram

3/4 tsp thyme

1/2 tsp freshly ground black pepper

salt to taste

1/3 cup minced fresh parsley

Heat oil in a large pot over medium-high heat. Add beef and brown on all sides.

Reduce heat to medium. Add celery, carrot, onion and garlic and cook, stirring occasionally, for 5 minutes.

Add remaining ingredients, except for parsley, and bring to a boil. Cover, reduce heat and simmer, stirring occasionally for 1 1/2 hours. Stir in parsley, season to taste, and serve hot.

Makes 6 servings.